Vanilla Bourbon Dubbel - Home Brew Forums

 Home Brew Forums > Vanilla Bourbon Dubbel

11-11-2012, 03:36 PM   #1
luke_d
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Oct 2012
Sacramento, CA
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So I just brewed a Vanilla Bourbon Dubbel a few days ago, and now it's in the carboy, with a nice krausen which is starting to wear off, and an active airlock. I was pleased with brew day and everything! Ended up hitting the two gallon mark exactly on my carboy. And I've got a question about gravity and ABV. Before I pitched the yeast, the gravity read at exactly 1.060. What kind of ABV should this give me? On the hydrometer it says around 8% potential ABV, but would that be if it fermented all the down to 1.000?

11-11-2012, 03:45 PM   #2
EnjoyGoodBeer
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Aug 2012
Rockford, Illinois
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I guess it would all depend, ido extract if I run a og of 1.060 then a fg of 1.013 or so i end up with a tad bit above 6%abv.

11-11-2012, 03:50 PM   #3
Ogri

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Sep 2011
Osaka, Japan
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Quote:
 Originally Posted by luke_d And I've got a question about gravity and ABV. Before I pitched the yeast, the gravity read at exactly 1.060. What kind of ABV should this give me? On the hydrometer it says around 8% potential ABV, but would that be if it fermented all the down to 1.000?
Yes, you are right in thinking that the potential Alcohol scale equates to the brew attenuating to 1.000. I can't be sure what your brew will attenuate to but if your starting gravity reading is 1.060 Then, on the same scale, when you reach and record your final gravity, say for example 1.016, then you can approximately calculate the ABV By using the formula (OG - FG) * 131

So,

(1.060 - 1.016) * 131= 5.78

Then add a couple of points for carbonation so you'd be somewhere in the 6.0 to 6.1% ABV range,,,,,,,,,,,,,, roughly

11-11-2012, 04:14 PM   #4
luke_d
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Oct 2012
Sacramento, CA
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Cool! Sounds easy enough. Although I'm interested...what does the 137 stand for?

11-11-2012, 04:29 PM   #5
Ogri

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Sep 2011
Osaka, Japan
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Quote:
 Originally Posted by luke_d Cool! Sounds easy enough. Although I'm interested...what does the 137 stand for?

LMAO,,,,,,,,, I honestly haven't good a bloody clue It's a bit like the C in E=MC2, except it isn't the speed of light

11-11-2012, 05:36 PM   #6
luke_d
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Oct 2012
Sacramento, CA
Posts: 270
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Haha okay well thank you anyway for the conversion equation!

Another question! I'm adding the bourbon and oak chips an vanilla bean to the secondary, so if my beer is a two gallon batch, how much of the bourbon should I put in? The recipe calls for almost a whole 750ml bottle of Maker's Mark but that seems like a lot for just two gallons of beer.

11-11-2012, 06:20 PM   #7
homebrewbeliever

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May 2012
Portland, OR
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Quote:
 Originally Posted by luke_d Haha okay well thank you anyway for the conversion equation! Another question! I'm adding the bourbon and oak chips an vanilla bean to the secondary, so if my beer is a two gallon batch, how much of the bourbon should I put in? The recipe calls for almost a whole 750ml bottle of Maker's Mark but that seems like a lot for just two gallons of beer.
That sounds like a LOT for just two gallons of beer. For 5 gallon batches of a bourbon porter, I use 16 oz of whiskey, so your recipe calls for 1.5 times as much as my recipe, when your recipe is 1.5 times smaller than my recipe! The resulting beer that you'd get would be VERY strong and alcoholic tasting... If I were you, I'd start with 10 oz of bourbon and see what it tastes like, then add more to taste if you desire.
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11-11-2012, 06:23 PM   #8
luke_d
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Oct 2012
Sacramento, CA
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Thank you so much! It seemed like a lot but I wasn't sure.

11-11-2012, 06:48 PM   #9
XPLSV
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Jan 2011
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They type of yeast will affect your final gravity for a given recipe. Beers typically will be between 1.010 and 1.020. Wines will typically ferment to 1.000 or slightly below. On high gravity beers, there is also a potential of alcohol content affecting the yeast...this in addition to the attenuation potential of the yeast. Once you finish fermenting, you'll know where you stand for your current batch.

For blending, you can start small and make additions to taste, as mentioned. If you are looking for a target ABV, or tracking your additions, you can use the following formula:

% ABV of blend = (AxD)+(BxE)/(D+E)

where

A=ABV of first liquid (Beer)
B=ABV of second liquid (Bourbon)
D=volume of first liquid (Beer)
E=volume of second liquid

Just keep your units alike, eg, 5.2 % ABV, 40 % ABV, 5 gallons, .25 gallons.

11-11-2012, 07:21 PM   #10
homebrewbeliever

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Portland, OR
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Quote:
 Originally Posted by luke_d Thank you so much! It seemed like a lot but I wasn't sure.
No problem! Let us know how the recipe turns out and how much bourbon you ended up using in the end.
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